Bombardino – The Italian Winter Cocktail
As the winter chill lingers on, there’s nothing quite like a steaming cup of Bombardino to lift one’s spirits. A beloved après-ski tradition in the Italian Alps, this luscious libation is a rich blend of eggnog, brandy, and whipped cream.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Category: drinks
- Cuisine: italian
Ingredients
Scale
Bombardino
- 1 part rum or brandy
- 1 part homemade Advocaat or Egg Nog or Vov
- Sweetened whipped cream
- Cocoa powder (can be omitted)
Calimero
- 1 part rum or brandy
- 1 part homemade Advocaat or Egg Nog or Vov
- 1 part espresso
- Sweetened whipped cream
Advocaat or Egg Nog or Vov
- 4 egg yolks
- 1/3 cup (65g) sugar, plus 1 tablespoon (12g)
- 2 cups (.5l) whole milk
- 1 cup (.25l) heavy cream
- 6 ounces (.175l) brandy
- 4 egg whites
Instructions
Bombardino
- Heat the Advocaat and rum or brandy in a small saucepan. If you have a cappuccino machine, you can use the steamer to heat.
- Top with sweetened whipped cream. Serve.
Calimero
- Heat the Advocaat, rum or brandy, and espresso in a small saucepan. Again, you can also heat using your cappuccino machine.
- Top with sweetened whipped cream. Serve.
Advocaat or Egg Nog or Vov
- Using a mixer, beat the egg yolks until they are light in color.
- Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
- Add the milk, cream, and brandy. Transfer to another bowl.
- Place the egg whites in the bowl of the mixer and beat to soft peaks.
- With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Fold the egg whites into the egg yolk mixture.
- This can be stored for up to a week in your refrigerator.
Find it online: https://pairmagazine.com/bombardino-the-italian-winter-cocktail/